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Crusty Rolls Recipe

THANKS to Clancy Strock's article mentioning Milwaukee bakeries in a past Reminisce, I was reminded that I, too, missed those hard-to-find, airy, crispy rolls!
Years ago, I begged family members living in Chicago to try to find the recipe. My sister-in-law sent me a handwritten recipe, and now I can make these rolls for myself.
-Charles Steers, Anaheim, California

TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.YIELD:24 servings

Ingredients

1 package (1/4 ounce) active dry yeast

1 cup warm water (110° to 115°)

2 tablespoons shortening

1 tablespoon sugar

1 teaspoon salt

3-1/2 to 4 cups all-purpose flour

2 egg whites

Cornmeal

Directions

1.In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.